By David Karp
By Russ Parsons
So many home cooks are obsessed with making dishes just like the professionals do. They buy hand-forged Japanese chefs knives, seek out...
By Jessica Gelt
Six men and two women sit down to a simple dinner around a rectangular table in a glassed-in upstairs room at Osteria la Buca. It's 7:30...
By David Karp
In some ways farmers markets are a natural fit at universities, where many students crave healthful, local and organic produce. However,...
By Nancy Silverton and Carolynn Carreño
Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of...
By Betty Hallock
There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky,...
By David Karp
Traditionally, working folk dreamed of retiring to California to grow citrus, or more recently wine grapes, but these days the second career...
By Jonathan Gold
"Corazón y miel," your waitress wants it to be known, is the signature dish of Corazón y Miel. Corazón y...
By S. Irene Virbila
Who wouldn't say yes? When the dean of the professional cooking school where I'd enrolled many years ago as a special student in wine...
By David Karp
By Russ Parsons, Los Angeles Times
Here in California we love to brag about our abundance of wonderful seasonal ingredients and how that makes good food easy. That's more or...
By Betty Hallock, Los Angeles Times
Last month, the manager of the Beverly Hills restaurant Red Medicine shamed diners who didn't turn up for their Saturday night...
By Jonathan Gold
If you are the kind of diner who gets hung up on first impressions, M.A.K.E., Matthew Kenney's raw-vegan restaurant in Santa Monica Place,...